Description
A tender, custard-like omelette cooked slowly to ensure a soft texture without the risk of burning. Ideal for feeding a crowd or prepping breakfast for the week.
Ingredients
Scale
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Grease the inside of a slow cooker with butter or non-stick spray.
- In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Gently stir in the shredded cheese and chopped chives.
- Pour the egg mixture into the prepared slow cooker.
- Cover and cook on LOW for 2 to 3 hours, or until the center is set and edges pull away from the sides.
- Turn off the heat and let the omelette rest for 10 minutes.
- Slice into squares and serve.